Mango Avocado Crunchy Slaw Salad (Paleo & Vegan)

I just started back up at work after three months off and I try to pack my lunch as often as possible. Usually on Sunday nights, I make a big batch of roasted veggies and a protein or two and throw them on top of some lettuce each morning and call it a day. It’s simple and filling and since I’m a creature of habit, it almost always does the trick.

But I know when I eat a big sandwich or the big giant bowl of Gluten Free Pad Thai from P.F. Changs when the office orders from there, I’m usually ready for a nap about 30 minutes after lunch.

So to resist the salad boredom AND the post sandwich slump, I’ve been working on a few new recipes that are easy to whip up and a little bit different.

Enter this Mango Avocado Crunchy Slaw Salad.

Using cabbage in place of lettuce gives this dish a delish texture and paired with the sweetness of the mango, the creaminess of the avocado and the citrus from the dressing, it’s a refreshing and filling lunch!

I’ve also topped this with some grilled white fish, broiled wild salmon or as a side dish for dinner with steak and it’s SO good. It would also be great in tacos (or in a taco bowl), in a burger bowl or even in a sandwich!

It’s 100% Vegan, Gluten/Dairy Free, Paleo and free of refined sugars and takes less than 5 minutes to make.

It’s also a great dish to make for a party (I’m thinking of whipping up a big batch for a Labor Day BBQ!)

Mango Avocado Crunchy Slaw Salad (Paleo & Vegan)

1 Bag Shredded Purple Cabbage

1 Bag shredded green cabbage (Or a mixed bag with the carrots in it too!)

1 Avocado sliced into chunks

1 mango sliced into chunks

Dressing:

1/4 cup olive oil

Juice of 3 lemons

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic

1 tbsp raw honey

3 tbsp apple cider vinegar

Combine all salad ingredients in large bowl, in a small bowl whisk dressing ingredients together, pour over cabbage slaw and toss to combine. Top with protein choice if desired!